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Recipe

BLUEBERRY MUFFINS

By: Camila V. Saulsbury

12 Muffins

Blueberry Muffins

Makes 12 muffins

Ingredients
  • 2 cups quinoa flour (500 ml)

  • 2 tbsp cornstarch or arrowroot (30 ml)

  • 2 1/2 tbsp baking powder (GF, if needed) (12 ml)

  • 1/2 tsp fine sea salt (2 ml)

  • 1/2 tsp baking soda (2 ml)

  • 1/2 tsp ground cinnamon (2 ml)

  • 2 large eggs

  • 1 cup buttermilk (250 ml)

  • 1/3 cup unrefined virgin coconut oil, warmed, or unsalted butter, melted (75 ml)

  • 1/2 cup liquid honey or pure maple syrup (125 ml)

  • 1 tsp vanilla extract (GF, if needed) (5 ml)

  • 1 1/3 cups fresh or frozen blueberries (325 ml)

preparation
  • Preheat oven to 400 ºF (200 ºC)
    12-cup muffin pan, sprayed with nonstick cooking spray

  • In a large bowl, whisk together quinoa flour, cornstarch, baking powder, baking soda, salt and cinnamon.

  • In a medium bowl, whisk together honey, eggs, buttermilk, oil and vanilla until well blended.

  • Add the egg mixture to the flour mixture and stir until just blended. Gently fold in blueberries.

  • Divide batter equally among prepared muffin cups.

  • Bake in preheated oven for 18 to 23 minutes or until tops are golden brown and a toothpick inserted in a center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.